Eating a lot of raw egg whites could possibly result in a deficiency of

A. niacin.
B. pantothenic acid.
C. biotin.
D. vitamin K.


ANS: C

Nutritional Science

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Cocoa butter contains which saturated fatty acid??

A) ?palmitic B) ?stearic C) ?arachidic D) ?myristic

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Lipoproteins that derive from VLDL and transport lipids, primarily cholesterol, in the blood are called ________.

Fill in the blank(s) with the appropriate word(s).

Nutritional Science

The BPPOP strongly promotes training for breastfeeding support and management beginning in medical schools and during residencies

a. True b. False Indicate whether the statement is true or false

Nutritional Science

JB is a 53 yo male who was recently divorced. He has experienced periods of depression and decreased appetite. Family reports history of heavy drinking habits and 15# weight lost. He was previously diagnosed with cirrhosis and portal hypertension and paracentesis and TIPS procedures were performed. Mr. JB's condition seems to have worsened; he c/o stomach pains, nausea, and vomiting at times. His

abdomen is sore to touch and feels swollen. Mr. JB has developed ascites and pedal edema; his urinary output has decreased and he continues to lose weight. Mr. JB also c/o pain when swallowing food. Because of JB's persistent symptoms, he's been admitted to the hospital. A referral to the SLP for a MBS was also ordered and resulted in dysphagia, pureed diet recommended. By day 2 Mr. JB still c/o of nausea and no po intake has been reported. The MD prescribed dietary consult: RD to assess patient and recommend alternate means of nutrition support, currently NPO. Ht: 5'11'' Wt: 145 # UBW: 163# Dx: End-stage liver cirrhosis, dysphagia PMH: alcoholic cirrhosis, portal hypertension Labs: Na: 134 Cl: 101 BUN: 4 Alb: 2.3 TG: 305 Transferrin: 101 NH4: 53 Glu: 139 AST: 45 ALT 48 Alk Phos: 40 Bilirubin: 2.1 K: 5.2 CO2: 25 Cr: 1.8 H/H: 11/35 Diet: NPO Meds: Neomycin, Aldactone, Lasix, Reglan How will the registered dietitian determine JB's protein needs? a. 0.8-1.0 g/kg b. 1.0-1.2 g/kg c. 1.4-1.6 g/kg d. 1.8-2.0 g/kg e. > 2 g/kg

Nutritional Science